CN111990523A - Method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with enzyme inactivation and bacteria reduction - Google Patents
Method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with enzyme inactivation and bacteria reduction Download PDFInfo
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- 235000019752 Wheat Middilings Nutrition 0.000 title claims abstract description 120
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 70
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- 241000894006 Bacteria Species 0.000 title claims abstract description 62
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 235000013736 caramel Nutrition 0.000 title claims abstract description 54
- 239000000835 fiber Substances 0.000 title claims abstract description 46
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000009467 reduction Effects 0.000 title claims abstract description 27
- 230000002779 inactivation Effects 0.000 title claims description 16
- 108010068370 Glutens Proteins 0.000 claims abstract description 39
- 235000021312 gluten Nutrition 0.000 claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 21
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 19
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 19
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- 235000012149 noodles Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 2
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the field of food processing, in particular to a method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with inactive enzyme and bacteria reduction, the egg liquid, the high gluten flour, the wheat middling, the wheat gluten and the baking powder are adopted as raw materials, and after the raw materials are stirred, proofed, tabletted, cut into strips and fried into blank strips, mixing with maltose syrup, stirring, molding to obtain high-fiber low-fat caramel treats, increasing dietary fiber content of the product, reducing oil content, and having nutritional characteristics of high fiber and low fat, meanwhile, the wheat middling lipase activity and the microorganism content are obviously reduced, the edible safety is improved, the wheat middling lipase is suitable for industrial production, the pursuit of modern people for health food is met, the problem of low utilization rate of wheat middling food is solved, the product has the advantages of unstable quality and easy deterioration of the product when being used in food, low processing cost and good popularization and application prospect.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for preparing high-fiber low-fat caramel treats by using wheat middling with inactivated enzyme and bacteria reduction.
Background
Along with the continuous improvement of living standard of people, the demand of people for food is increased. The caramel treats serving as a traditional special cake has the characteristics of golden color, sweet and delicious taste and crisp and soft mouthfeel, and is a popular food which is deeply favored by consumers.
At present, the residual amount of the caramel treats produced by the traditional formula and process is high, and the requirements of consumers on nutrient and healthy food are not met. Therefore, part of producers optimize the formula and the process, and the special powder is used for preparing the caramel treats, so that the puffing effect is good, the mouthfeel is crisp, and the residual quantity of the grease is low. Therefore, the low-fat caramel treats produced by the method have better market prospect.
Wheat middling mainly comprises an aleurone layer, outer-layer endosperm and a part of outer skin, contains rich nutrient components such as starch, protein, dietary fiber, mineral substances, vitamins and the like and active substances such as phenolic acid, flavone and the like, and particularly has the dietary fiber content which is 3-6 times of that of flour, so that the wheat middling has physiological effects of reducing blood fat, improving blood sugar and the like. However, since the content of lipase, microorganisms and the like in the wheat middling is too high, quality deterioration is easy to occur, and potential safety hazards exist in eating. Therefore, the problem to be solved is to improve the edible safety quality of wheat middling and to apply the wheat middling as a food raw material in the food processing industry.
Disclosure of Invention
The embodiment of the invention aims to provide a method for preparing high-fiber low-fat caramel treats by using wheat middling with inactivated enzyme and bacteria reduction, so as to solve the problems of high oil content and low utilization rate of wheat middling food in the prior art.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
a method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with inactivated enzyme and bacteria reduction comprises the following steps:
uniformly dispersing the egg liquid, adding high gluten flour, enzyme-inactivated and bacteria-reduced wheat middling, wheat gluten and baking powder, and uniformly mixing to obtain dough;
after the dough is proofed, pressing and cutting are carried out to obtain a billet;
frying the blank strips in vegetable oil at the temperature of 150-170 ℃ to obtain fried crisp strips;
uniformly mixing the fried crisp chips with maltose at the temperature of 110-115 ℃, and placing the mixture into a mold for molding to obtain the high-fiber low-fat caramel treats; wherein, the preparation method of the wheat middling with the inactivated enzyme and the bacteria reduction is to carry out microwave treatment on the untreated wheat middling under the condition that the microwave power is 300-500W.
As a further scheme of the invention: uniformly spreading the unprocessed wheat middling on a flat plate, wherein the thickness of the material is 1-3mm, then placing the flat plate in microwave equipment, performing microwave treatment for 30-50s under the condition that the microwave power is 300 plus materials and 500W, and then cooling the wheat middling subjected to microwave treatment to room temperature to obtain the inactivated enzyme and bacteria-reduced wheat middling.
As a still further scheme of the invention: the lipase activity of the wheat middling with the inactivated enzyme and the bacteria reduction is 5.46-6.95mg/gKOH, the total number of colonies is 3.18-3.42lg (cfu/g), wherein the cfu/g refers to the number of the colonies of the microorganisms such as bacteria, mold and yeast growing on a counting plate by a unit mass of sample.
As a still further scheme of the invention: the high-fiber low-fat caramel treats comprise the following raw materials in parts by mass: 55-80 parts of high gluten flour, 10-40 parts of wheat middling with enzyme inactivation and bacteria reduction, 5-10 parts of wheat gluten, 50-70 parts of egg liquid and 1-2 parts of baking powder.
As a still further scheme of the invention: the high gluten flour and the wheat middling with the enzyme inactivation and bacteria reduction are sieved by a 60-80 mesh sample sieve when being processed and used.
As a still further scheme of the invention: the proofing is that the dough is proofed for 30-60min under the conditions that the temperature is 35-37 ℃ and the relative humidity is 75-85%.
As a still further scheme of the invention: and the pressing step is to press the proofed dough into dough sheets with the thickness of 1-2mm by using a dough press, and the cutting step is to cut the dough sheets into blank strips with the thickness of 3-6 mm.
As a still further scheme of the invention: the vegetable oil is one or more of soybean oil, rapeseed oil or palm oil, the frying temperature is controlled to be 150-170 ℃, and the frying time is 40-100 s.
As a still further scheme of the invention: the mass ratio of the maltose to the fried crisp is 0.6-0.8: 1.
As a still further scheme of the invention: the method for preparing the high-fiber low-fat caramel treats by using the wheat middling with the inactivated enzymes and the bacteria reduction function further comprises the step of cutting and packaging, wherein the step of cutting and packaging comprises the steps of cooling after molding, demolding, cutting into pieces and packaging.
As a still further scheme of the invention: a method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with inactivated enzyme and bacteria reduction comprises the following steps:
1) preparing wheat middling with enzyme inactivation and bacteria reduction: uniformly spreading the unprocessed wheat middling on a flat plate, wherein the thickness of the material is 1-3mm, then placing the flat plate in microwave equipment, carrying out microwave treatment for 30-50s under the condition that the microwave power is 300-500W, and then cooling the microwave-treated wheat middling to room temperature to obtain the enzyme-inactivated and bacteria-reduced wheat middling;
2) sieving: respectively sieving the strong flour and wheat middling with 60-80 mesh sieve;
3) material mixing: respectively weighing 55-80 parts of high gluten flour, 10-40 parts of inactive enzyme bacteria-reducing wheat middling, 5-10 parts of wheat gluten, 50-70 parts of egg liquid and 1-2 parts of baking powder according to parts by mass, firstly, high-speed baking the egg liquid until rich foam appears, and then adding the high gluten flour, the inactive enzyme bacteria-reducing wheat middling, the wheat gluten, the baking powder and the like into a stirrer to be uniformly stirred to form smooth, sticky and soft dough;
4) and (3) proofing: placing the dough in a proofing box with temperature of 35-37 deg.C and humidity of 75-85% for proofing for 30-60 min;
5) tabletting and slitting: pressing the proofed dough into dough sheets with the thickness of 1-2mm by using a noodle press, and then cutting into blank strips with the thickness of 3-6 mm;
6) frying the blank strips: adding vegetable oil into the fryer, and putting the billet into the fryer for frying for 40-100s in several times when the temperature of the vegetable oil in the fryer reaches 150-;
7) mixing sugar and forming: boiling maltose to 110-;
8) cutting and packaging: and (3) after the molded sample is completely cooled, demolding, cutting into pieces and packaging to obtain the high-fiber low-fat caramel treats.
Another object of the embodiments of the present invention is to provide a high-fiber low-fat caramel treats produced by the above method for producing high-fiber low-fat caramel treats by using wheat middling with a reduced amount of inactive enzyme.
As a still further scheme of the invention: the method for preparing the high-fiber low-fat caramel treats by using the wheat middling with the inactivated enzymes and the bacteria is applied to preparing the cakes.
Compared with the prior art, the invention has the beneficial effects that:
the method for preparing high-fiber low-fat caramel treats by using the wheat middling powder with the bacteria reduced by the inactivated enzyme comprises the steps of stirring, fermenting, tabletting, slitting, frying blank strips and the like by adopting the raw materials such as egg liquid, high-gluten flour, wheat middling powder with the bacteria reduced by the inactivated enzyme, wheat gluten and baking powder, and uniformly stirring and molding the raw materials with malt syrup to prepare the high-fiber low-fat caramel treats.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A method for preparing high-fiber low-fat caramel treats by using wheat middling with inactivated enzyme and bacteria reduction comprises the following steps:
1) preparing wheat middling with enzyme inactivation and bacteria reduction: uniformly spreading unprocessed wheat middling on a flat plate, wherein the thickness of the material is 1mm, then placing the flat plate in microwave equipment, performing microwave treatment for 30s under the condition that the microwave power is 300W, and cooling the microwave-treated wheat middling to room temperature to obtain the enzyme-inactivated and bacteria-reduced wheat middling;
2) sieving: respectively sieving the strong flour and the wheat middling used for processing and having the enzyme inactivation and bacteria reduction effects by a 60-mesh sieve;
3) material mixing: respectively weighing 80 kg of high gluten flour, 10 kg of enzyme-inactivated and bacteria-reduced wheat middling, 10 kg of wheat gluten, 50 kg of egg liquid and 1 kg of baking powder, firstly, high-speed baking the egg liquid until rich foam appears, and then adding the weighed high gluten flour, enzyme-inactivated and bacteria-reduced wheat middling, wheat gluten, baking powder and the like into a stirrer to be uniformly stirred to form smooth and soft dough;
4) and (3) proofing: placing the dough in a proofing box with the temperature of 35 ℃ and the humidity of 75% for proofing for 30 min;
5) tabletting and slitting: pressing the proofed dough into dough sheets with the thickness of 1mm by using a noodle press, and then cutting the dough sheets into blank strips with the thickness of 3 mm;
6) frying the blank strips: adding vegetable oil into the fryer, and putting the billet into the fryer for frying for 90s in several times when the temperature of the vegetable oil in the fryer reaches 150 ℃ to prepare light golden fried crisp strips;
7) mixing sugar and forming: boiling maltose to 110 ℃, adding fried crisp strips into the maltose according to the mass ratio of the maltose to the fried crisp strips of 0.6:1, quickly turning and uniformly stirring the maltose and the fried crisp strips, and putting the mixture into a square mold for flattening and molding to obtain a molded sample;
8) cutting and packaging: and (3) after the molded sample is completely cooled, demolding, cutting into pieces and packaging to obtain the high-fiber low-fat caramel treats.
Example 2
A method for preparing high-fiber low-fat caramel treats by using wheat middling with inactivated enzyme and bacteria reduction comprises the following steps:
1) preparing wheat middling with enzyme inactivation and bacteria reduction: uniformly spreading unprocessed wheat middling on a flat plate, wherein the thickness of the material is 2mm, then placing the flat plate in microwave equipment, carrying out microwave treatment for 40s under the condition that the microwave power is 400W, and then cooling the microwave-treated wheat middling to room temperature to obtain the enzyme-inactivated and bacteria-reduced wheat middling;
2) sieving: respectively sieving the strong flour and the wheat middling used for processing and having the enzyme inactivation and bacteria reduction effects by a 60-mesh sieve;
3) material mixing: respectively weighing 55 kg of high gluten flour, 40 kg of enzyme-inactivated and bacteria-reduced wheat middling, 5 kg of wheat gluten, 70 kg of egg liquid and 2 kg of baking powder, firstly, baking the egg liquid at a high speed until rich foam appears, and then adding the weighed high gluten flour, enzyme-inactivated and bacteria-reduced wheat middling, wheat gluten, baking powder and the like into a stirrer to be uniformly stirred to form smooth and soft dough;
4) and (3) proofing: placing the dough in a proofing box with the temperature of 37 ℃ and the humidity of 85% for proofing for 60 min;
5) tabletting and slitting: pressing the proofed dough into dough sheets with the thickness of 2mm by using a noodle press, and then cutting the dough sheets into blank strips with the thickness of 6 mm;
6) frying the blank strips: adding vegetable oil into the fryer, and putting the billet into the fryer for frying for 70s in several times when the temperature of the vegetable oil in the fryer reaches 170 ℃ to prepare light golden fried crisp chips;
7) mixing sugar and forming: boiling maltose to 115 ℃, adding fried crisp strips into the maltose according to the mass ratio of the maltose to the fried crisp strips of 0.8:1, quickly turning and uniformly stirring the maltose and the fried crisp strips, and putting the mixture into a square mold for flattening and molding to obtain a molded sample;
8) cutting and packaging: and (3) after the molded sample is completely cooled, demolding, cutting into pieces and packaging to obtain the high-fiber low-fat caramel treats.
Example 3
A method for preparing high-fiber low-fat caramel treats by using wheat middling with inactivated enzyme and bacteria reduction comprises the following steps:
1) preparing wheat middling with enzyme inactivation and bacteria reduction: uniformly spreading unprocessed wheat middling on a flat plate, wherein the thickness of the material is 3mm, then placing the flat plate in microwave equipment, carrying out microwave treatment for 50s under the condition that the microwave power is 500W, and then cooling the microwave-treated wheat middling to room temperature to obtain the enzyme-inactivated and bacteria-reduced wheat middling;
2) sieving: respectively sieving the strong flour and the wheat middling used for processing and having the enzyme inactivation and bacteria reduction effects by a sieve of 80 meshes;
3) material mixing: respectively weighing 75 kg of high gluten flour, 20 kg of inactivated enzyme and bacteria-reducing wheat middling, 5 kg of wheat gluten, 60 kg of egg liquid and 1.5 kg of baking powder, firstly, high-speed baking the egg liquid until rich foam appears, and then adding the weighed high gluten flour, the inactivated enzyme and bacteria-reducing wheat middling, the wheat gluten, the baking powder and the like into a stirrer to be uniformly stirred to form smooth and soft dough;
4) and (3) proofing: placing the dough in a proofing box with the temperature of 37 ℃ and the humidity of 80% for proofing for 50 min;
5) tabletting and slitting: pressing the proofed dough into dough sheets with the thickness of 2mm by using a noodle press, and then cutting into blank strips with the thickness of 5 mm;
6) frying the blank strips: adding vegetable oil into the fryer, and putting the billet into the fryer for frying for 50s in several times when the temperature of the vegetable oil in the fryer reaches 160 ℃ to prepare light golden fried crisp chips;
7) mixing sugar and forming: boiling maltose to 113 ℃, adding fried crisp strips into the maltose according to the mass ratio of the maltose to the fried crisp strips of 0.7:1, quickly turning and uniformly stirring the maltose and the fried crisp strips, and placing the mixture into a square mold for flattening and molding to obtain a molded sample;
8) cutting and packaging: and (3) after the molded sample is completely cooled, demolding, cutting into pieces and packaging to obtain the high-fiber low-fat caramel treats.
Example 4
Compared with the example 1, the method is the same as the example 1 except that the method comprises the steps of replacing the steps of weighing 80 kg of strong flour, 10 kg of inactive enzyme bacteria-reducing wheat middling, 10 kg of vital gluten, 50 kg of egg liquid and 1 kg of baking powder with the steps of weighing 55 kg of strong flour, 10 kg of inactive enzyme bacteria-reducing wheat middling, 5 kg of vital gluten, 50 kg of egg liquid and 1 kg of baking powder.
Example 5
Compared with the example 1, the method is the same as the example 1 except that 80 kg of the high gluten flour, 10 kg of the wheat middling with the inactivated enzymes and the bacteria are respectively weighed, 10 kg of the vital gluten, 50 kg of the egg liquid and 1 kg of the baking powder are replaced by 80 kg of the high gluten flour, 40 kg of the wheat middling with the inactivated enzymes and the bacteria are respectively weighed, 10 kg of the vital gluten, 70 kg of the egg liquid and 2 kg of the baking powder.
Example 6
Compared with the example 1, the method is the same as the example 1 except that the method is replaced by the method that the method comprises the steps of respectively weighing 80 kg of the high gluten flour, 10 kg of the inactivated enzyme and bacteria-reducing wheat middling, 10 kg of the vital gluten, 50 kg of the egg liquid and 1 kg of the baking powder, and the method comprises the step of respectively weighing 67.5 kg of the high gluten flour, 25 kg of the inactivated enzyme and bacteria-reducing wheat middling, 7.5 kg of the vital gluten, 60 kg of the egg liquid and 1.5 kg of the baking powder.
Comparative example 1
The process is the same as example 1, except that no step is included to prepare wheat middling with reduced enzyme inactivation, and no wheat middling with reduced enzyme inactivation is added to the caramel treats made in example 1.
Comparative example 2
The procedure of example 2 was followed except that no enzyme-reduced wheat middling was prepared and caramel treats were made without the addition of enzyme-reduced wheat middling as compared to example 2.
Comparative example 3
The procedure of example 3 was followed except that no enzyme-reduced wheat middling was prepared and caramel treats were made without the addition of enzyme-reduced wheat middling as compared to example 3.
Comparative example 4
The process of example 1 was followed except that no step was included to prepare wheat middlings with reduced enzyme inactivation, and caramel treats were prepared by replacing the addition of wheat middlings with untreated wheat middlings.
Performance testing
The lipase activity and the microbial content, and the starch and protein content of the wheat middling prepared in examples 1-3 were respectively detected, and the effect of microwave treatment on wheat middling blunt enzyme sterilization was verified, and the specific detection results are shown in table 1.
TABLE 1 physicochemical characteristics of wheat middling treated with different microwaves and having a reduced bacteria content
As can be seen from table 1, the enzyme-inactivated and attenuated wheat middlings prepared in examples 1 to 3 significantly inhibited lipase activity and reduced microbial content by microwave treatment, while the wheat middlings in comparative example 4, which were not subjected to microwave treatment, were used as a control, and example 2 was the best example. In conclusion, the wheat middling with the inactivated enzyme and the reduced bacteria has high retention rate of starch and protein nutrient components, obviously reduces the activity of lipase and the content of microorganisms, and has higher edible safety.
The contents of dietary fiber and oil of high-fiber and low-fat caramel treats prepared in examples 1 to 3 and prepared by using wheat middling with reduced bacteria by using a blunt enzyme are respectively detected, and the effect of improving the nutritional characteristics of the high-fiber and low-fat caramel treats processed by adding the wheat middling with reduced bacteria by using the blunt enzyme (comparative examples 1 to 3) is verified by taking the caramel treats without adding the wheat middling with reduced bacteria by using the blunt enzyme as a reference, and specific detection results are shown in table 2.
TABLE 2 dietary fiber and fat content of different caramel treats
As can be seen from table 2, in examples 1 to 3, the saqima prepared by using the wheat middling reduced by the inactive enzyme significantly increased the dietary fiber content and decreased the fat content, compared to comparative examples 1 to 3, and example 2 is the best example, the dietary fiber content was increased by 88.89%, and the fat content was decreased by 30.32%, which is probably due to the fact that the wheat middling reduced by the inactive enzyme is rich in the dietary fiber, which inhibits the rapid formation of the puffing structure and the surface crust layer of the fried dough during the frying process, and slows down the absorption rate of the fat into the fried dough. In conclusion, the caramel treats prepared from the wheat middling with the inactivated enzymes and the bacteria are high-fiber and low-fat nutritional characteristics.
The method for preparing the high-fiber low-fat caramel treats by using the wheat middling powder with the bacteria reduced by the inactivated enzyme has the advantages that the egg liquid, the high-gluten flour, the wheat middling powder with the bacteria reduced by the inactivated enzyme, the wheat gluten, the baking powder and other raw materials are stirred, proofed, tabletted, sliced and fried into blank strips, and then the blank strips are uniformly stirred and stirred with the maltose syrup to prepare the high-fiber low-fat caramel treats.
The wheat middling is treated by microwaves, so that the lipase activity and the microbial content are effectively reduced, the edible safety is improved, and the wheat middling has no obvious influence on nutritional components such as starch and protein; by using the wheat middling subjected to microwave enzyme inactivation and bacterium reduction for making the caramel treats, the content of dietary fibers is improved, the content of grease is reduced, the product has the nutritional characteristics of high fiber and low fat, the popularization and application prospect is good, and a new way is provided for high-value utilization of the wheat middling in food production.
Moreover, the method for preparing high-fiber low-fat caramel treats by using the wheat middling with the inactivated enzymes and the bacteria is easy to process, low in cost and suitable for industrial production, not only improves the edible safety and the food utilization rate of the wheat middling, but also ensures that the produced caramel treats have the nutritional characteristics of high fiber and low fat and meet the pursuit of modern people on healthy food. Because the wheat middling with the inactivated enzyme and the bacteria is prepared by microwave treatment of the wheat middling, compared with untreated wheat middling, the lipase activity and the microorganism content are obviously reduced, and the edible safety is improved. According to the caramel treats prepared from the microwave enzyme-inactivated and bacteria-reduced wheat middling, the content of dietary fibers is increased, the content of grease is reduced, and the product has the nutritional characteristics of high fiber and low fat; the method effectively solves the problems of unstable quality of wheat middling, low utilization rate of food, and the like, and provides a new way for high-value utilization of the wheat middling.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. A method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with inactivated enzyme and bacteria reduction is characterized by comprising the following steps:
uniformly dispersing the egg liquid, adding high gluten flour, enzyme-inactivated and bacteria-reduced wheat middling, wheat gluten and baking powder, and uniformly mixing to obtain dough;
after the dough is proofed, pressing and cutting are carried out to obtain a billet;
frying the blank strips in vegetable oil at the temperature of 150-170 ℃ to obtain fried crisp strips;
uniformly mixing the fried crisp chips with maltose at the temperature of 110-115 ℃, and placing the mixture into a mold for molding to obtain the high-fiber low-fat caramel treats; wherein, the preparation method of the wheat middling with the inactivated enzyme and the bacteria reduction is to carry out microwave treatment on the untreated wheat middling under the condition that the microwave power is 300-500W.
2. The method as claimed in claim 1, wherein the method for preparing high-fiber low-fat caramel treats by using wheat middlings with reduced bacteria by using inactive enzyme comprises the steps of uniformly spreading untreated wheat middlings on a flat plate with a material thickness of 1-3mm, placing the flat plate in a microwave device, performing microwave treatment for 30-50s under the condition that the microwave power is 300-.
3. The method of claim 1, wherein the lipase activity of the reduced wheat middlings with blunt enzymes is 5.46-6.95mg/gKOH, and the total number of colonies is 3.18-3.42lg (cfu/g).
4. The method for preparing high-fiber low-fat caramel treats by using the blunt enzyme and bacteria-reduced wheat middling as claimed in claim 1, wherein the high-fiber low-fat caramel treats comprise the following raw materials in parts by mass: 55-80 parts of high gluten flour, 10-40 parts of wheat middling with enzyme inactivation and bacteria reduction, 5-10 parts of wheat gluten, 50-70 parts of egg liquid and 1-2 parts of baking powder.
5. The method for making high-fiber low-fat caramel treats by using the wheat middling with the inactivated enzyme bacteria, according to claim 1, wherein the high-fiber flour and the wheat middling with the inactivated enzyme bacteria are processed and used by a 60-80-mesh sample sieve.
6. The method of making high-fiber, low-fat caramel treats using wheat middlings with reduced enzyme activity as claimed in claim 1, wherein the proofing is performed by proofing the dough at a temperature of 35-37 ℃ and a relative humidity of 75-85% for 30-60 min.
7. The method for making high-fiber low-fat caramel treats by using the wheat middling with the bacteria reduced by the blunt enzyme as claimed in claim 1, wherein the pressing step is to press the proofed dough into dough sheets with the thickness of 1-2mm by using a noodle press, and the cutting step is to cut the dough sheets into billets with the thickness of 3-6 mm.
8. The method of making high-fiber, low-fat caramel treats using enzyme-inactivated wheat middlings according to claim 1, wherein the vegetable oil is a mixture of one or more of soybean oil, rapeseed oil, and palm oil, and the frying time is 40-100 s.
9. The method for making high-fiber low-fat caramel treats by using the wheat middling with the inactivated enzyme and bacteria reduction as claimed in claim 1, wherein the mass ratio of the maltose to the fried crisp is 0.6-0.8: 1.
10. The method for making high-fiber low-fat caramel treats by using wheat middling with the bacteria reduced by the blunt enzyme as claimed in claim 1, wherein the method for making high-fiber low-fat caramel treats by using wheat middling with the bacteria reduced by the blunt enzyme further comprises the step of cutting and packaging, and the cutting and packaging are carried out by cooling, demoulding, cutting and packaging after forming.
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| CN107333854A (en) * | 2017-07-10 | 2017-11-10 | 江南大学 | A kind of preparation method of the fried food of starch base low oil content |
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